vegan omelettes Fatemeh Mortazavi

INGREDIENTS

 • 75 g plain flour

 • 75 g gram flour (aka Chickpea, Garbanzo or Besan flour)

 • 1 tsp baking powder

 • 0.5 tsp salt

 • 0.5 tsp black salt – aka Kala Namak

 • 400 g or ml non-dairy milk – soya milk is best

OPTIONAL but recommended

 • Some finely chopped veggies to add to the batter  – e.g. onions, mushrooms, peppers etc

METHOD

 • If using a blender, just blend all of the ingredients together. If using a bowl or big jar, mix together all ingredients except the non-dairy milk.

 • Add the non-dairy milk and whisk/shake until you have a smooth batter. You’ll definitely be able to smell the black salt now but it will cookout. Don’t worry.

 • Pour around 100g/1 cup (for a 28cm pan) into a mug or container. Add some finely chopped veggies and mix.

 • Heat a little oil in a non-stick frying pan over med-high heat. As soon as the oil starts to smoke, remove the pan from the heat and pour the batter around the pan, quickly spreading it out into a circle, trying to get the veggies evenly spread.

 • Heat over med-high heat for around 3 minutes or until the batter is dry on top. Don’t touch the omelette while it’s cooking as it may break apart.

 • Take the pan off the heat. Use a flexible spatula to carefully free the omelette from the pan and then flip it over. Fry for another 2-3 mins until the bottom is slightly browned.

 • Transfer to a plate. I like to cover half the omelette with some non-dairy cheese, wilted spinach and tomatoes. Fold the omelette in half. Bit o’ toast and sauce. LOVELY!